It’s stuffing this and gravy that right now. We’re almost to mid-November and that means there’s so many wonderful Thanksgiving recipes buzzing about the internet. So instead, here’s an idea for something fun and delicious to wash down all that good stuff or enjoy after dinner with that slice of pie. This Cider Mulled Wine will perfectly accompany any Thanksgiving menu. Heck, it could probably accompany any fall or winter meal or gathering quite nicely.
The name of this drink alone was reason enough for me to make it when I first saw it in BHG. (I mentioned my love for the Fall Recipes issue of Better Homes & Gardens in this post.) I love apple cider and I looooove mulled wine. And the two combined, what could be better than that on a cool November evening? Oh, I know, adding a few warming spices like cinnamon, cloves and star anise and then a hint of citrus. And if you thought that sounds good, what’s even better, is how quick and easy it is to make. It’s a dump everything into one pot kind of recipe. Then a little wait time while all the flavors and spices mull together and voila, ready to sip and enjoy. Don’t have time to let it steep? No worries, it will still taste wonderful. And if you have any extra, which I’d be surprised if you did, it will get even more delicious stored in the fridge for a day or two.
The only thing I don’t recommend is waiting until turkey day to make this. Why not make it one, two, even three times before the big day. You know, just to work out the kinks. You’ll enjoy testing and slaving away over above mentioned recipes all the more.
Cider Mulled Wine
Ingredients
- 4 cinnamon sticks (plus more for garnish)
- 8 whole cloves
- 5 star anise
- 1 orange, halved & sliced
- 1 apple, halved & thinly sliced
- 1/4 cup honey
- 3 cups apple cider
- 1 750-ml bottle dry white wine
- 1/4 cup bourbon
Instructions
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Add everything except for the bourbon to a large pot. Over a medium-low flame, heat until everything just barely starts to simmer, turn the heat to low, then simmer for at least 15 minutes, up to 30. Turn the heat off and steep for 30 minutes up to a few hours. (Be careful not to boil, as you don't want to burn off the alcohol. )
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When ready to serve, carefully re-heat as necessary, stir in the bourbon, then pour through a small strainer into each glass. Add a piece of the apple and orange as well as an extra cinnamon stick for garnish.
Recipe Notes
*You can wrap up all the spices inside some cheesecloth instead of straining if desired.
*This will keep well covered in the refrigerator for a day or two.
*Spiced rum or brandy will also work instead of bourbon.
*You can also make this in a slow cooker and cook on low 3-4 hours.
*Recipe slightly adapted from Better Homes & Gardens
It is so scrumptious, I would highly recommend it….
Cheers
thank you so much! Glad to hear you enjoyed : ))